Posts Tagged ‘hokkaido milk bread’

I love the tangzhong method of bread baking, it gives such great results every time – pillowy soft, slightly sweet, incredibly versatile bread. If you haven’t heard of tangzhong before then it is quite simple; it just involves making a cooked paste of flour and water which is added to the bread dough; the dough is quite sticky, so is best made in a stand mixer, but it stays soft for days and is SO good! (more…)

One of the biggest powerhouses in any baker’s arsenal is the stand mixer, it renders a great many tasks considerably easier and enables you to do other things whilst at the same time mixing cake batter, making meringue or kneading bread dough. Unfortunately they are generally prohibitively expensive, which is why when my (second-hand and gifted) KitchenAid mixer exploded I was unable to afford to replace it and have been without one for a long time. I still have it, sat in a cupboard awaiting the time when I get round to finding a replacement circuit board for it, but I keep forgetting to do so. (more…)

The best part about any holiday or celebration is the food, and more specifically, the baked goods; cakes and breads feels so much more special if you only consume them once a year. My favorite Easter bake is hot cross buns, though I do also love Simnel cake, but I have a particularly weak spot for sweet enriched breads. I generally bake at least one batch of hot cross buns around Easter time every year; I decided to do something a little different this year though and baked a hot cross bun loaf using my hokkaido milk bread recipe as the base. (more…)